EP0131640B1 - Süssende Zusammensetzungen und Verfahren zum Ändern der Süssigkeitswahrnehmung in einem Nahrungsmittel - Google Patents

Süssende Zusammensetzungen und Verfahren zum Ändern der Süssigkeitswahrnehmung in einem Nahrungsmittel Download PDF

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EP0131640B1
EP0131640B1 EP83106882A EP83106882A EP0131640B1 EP 0131640 B1 EP0131640 B1 EP 0131640B1 EP 83106882 A EP83106882 A EP 83106882A EP 83106882 A EP83106882 A EP 83106882A EP 0131640 B1 EP0131640 B1 EP 0131640B1
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EP
European Patent Office
Prior art keywords
foodstuff
sweetness
sucrose
aminobenzoic acid
gms
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EP83106882A
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English (en)
French (fr)
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EP0131640A1 (de
Inventor
Ronald Edward Barnett
Ronald Gilbert Yarger
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General Foods Corp
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General Foods Corp
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Priority to ZA8505107A priority Critical patent/ZA855107B/xx
Priority to JP58126216A priority patent/JPS6019473A/ja
Priority to CH3845/83A priority patent/CH659172A5/fr
Priority to AT83106882T priority patent/ATE22779T1/de
Priority to FR8311745A priority patent/FR2548875B1/fr
Application filed by General Foods Corp filed Critical General Foods Corp
Priority to EP83106882A priority patent/EP0131640B1/de
Priority to AU16801/83A priority patent/AU1680183A/en
Priority to CA000432331A priority patent/CA1208964A/en
Priority to DE8383106882T priority patent/DE3366817D1/de
Publication of EP0131640A1 publication Critical patent/EP0131640A1/de
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Publication of EP0131640B1 publication Critical patent/EP0131640B1/de
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/39—Addition of sweetness inhibitors
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/204—Aromatic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives

Definitions

  • This invention relates generally to sweetness modification and more particularly to low-caloric compounds, particularly well suited as sweetness modifiers in edible foodstuffs.
  • Sweetness is one of the primary taste cravings of both animals and humans. Thus, the utilization of sweetening agents in foods in order to satisfy this sensory desire is well established.
  • Naturally occurring carbohydrate sweeteners such as sucrose
  • these naturally occurring carbohydrates i.e. sugars
  • sugars generally fulfill the requirements of sweet taste
  • the abundant usage thereof does not occur without deleterious consequences, e.g. high caloric input.
  • the level of these sweeteners required to satisfy taste in foodstuffs is far higher than that level of sweetener which is desired for economic, dietetic or other functional considerations.
  • artificial sweeteners such as for example, saccharin, cyclamate, dihydrochalcone, aspartame, etc. While some of these artificial sweeteners satisfy the requirements of sweet taste without caloric input and have met with considerable commercial success, they are not, however, without their own inherent disadvantages. For example, many of these artificial sweeteners have the disadvantages of high cost of production, as well as delay in perception of the sweet taste, persistent lingering of the sweet taste, and very objectionable bitter, metallic after- taste when used in food products.
  • U.S. Patent No. 4,228,198 discloses a sweetening composition comprised of a protein sweetener, saccharin or cyclamate in combination with a sweetness modifier, namely arabinogalactan.
  • a sweetness modifier namely arabinogalactan.
  • the patentee states that the arabinogalactan enhances the overall sweetness of the composition and reduces or eliminates the after taste.
  • U.S. Patent No. 4,158,068 discloses a sweetener mixture having an improved saccharose-like taste consisting of acetosulfame and at least one sweetener from the group of aspartyl peptide esters, the sulfamate sweeteners, the sulfimide sweeteners and dihydrochalcone sweeteners.
  • sweetening agents in foods to provide functions other than sweetening, such as to act as fillers, bulking agents, antimicrobial agents, freezing point depressants, stabilizers, carriers, etc.
  • U.S. Patent No. 3,597,236 discloses the optional use of dextrose, in less than sweetening amounts, as a carrier to provide a more uniform distribution of a preserving composition in and on the meat.
  • the preserving composition comprises ascorbic acid, a compound selected from the group consisting of para-aminobenzoic acid, m-aminobenzoic acid, isonicotinic acid and N-ethylnicotin- amide.
  • sweeteners are utilized in beverages, particularly commercial soft drinks and dessert products, for example, gelatins. Since many of these beverages and desserts have an acidic pH, not only must the sweetener employed therein be acid stable, but it also must be effective under acid pH conditions. In the case of sweeteners such as sucrose and saccharin, it is known that sweetening potency is generally decreased in acidic systems. Thus, in these acidic products such as, for example, carbonated beverages, etc., it is necessary to utilize relatively large quantities of these sweeteners to achieve the desired level of sweetness. These large quantities of sweetener are often times far higher than the level of sweetener desired for economic, nutritional or other functional considerations.
  • the present invention provides a foodstuff composition
  • a foodstuff composition comprising a foodstuff, a food acceptable sweetener in sweetening amount and a food acceptable, non-toxic amount of sweetness modifying agent selected from m-aminobenzoic acid, non-toxic salts thereof or mixtures thereof.
  • Fig. 1 is a graphical representation plotting the sweetness of m-aminobenzoic acid, in comparison to sucrose, as a function of concentration at varied levels of pH.
  • m-aminobenzoic acid also known as 3-aminobenzoic acid
  • m-aminobenzoic acid when used in combination with a natural carbohydrate or synthetic sweetener in a foodstuff, permits a significant reduction in the amount of natural and/or synthetic sweetener ordinarily necessary to achieve the usually desired level of sweetness in the foodstuff.
  • m-aminobenzoic acid when used in foodstuffs, even in relatively small quantities, 50% or more of the usually required sweetener, such as sucrose, can be eliminated from the foodstuff, while still achieving the same desired level of sweetness perception.
  • m-aminobenzoic acid and/or its food acceptable, non-toxic salts are effective sweetness modifying agents when used in combination with sweetening amounts of known natural and/or artificial sweeteners, including for example, sucrose, fructose, corn syrup solids, high fructose corn syrup, dextrose xylitol, sorbitol, mannitol, acesulfam, thaumatin, invert sugar, saccharin, cyclamate, dihydrochalcones, aspartame (L - aspartyl - L - phenylalanine methyl ester) and other dipeptides, glycyrrhizin, stevioside and the like.
  • known natural and/or artificial sweeteners including for example, sucrose, fructose, corn syrup solids, high fructose corn syrup, dextrose xylitol, sorbitol, mannitol, acesulfam, thaumat
  • the utilization of only small quantities of m-aminobenzoic acid or its non-toxic salts are necessary. That is, for example, depending on the particular foodstuff and sweetener, the m-aminobenzoic acid is generally added to the foodstuff in sweetness modifying amounts. These amounts are generally in the range of from about 0.01 to about 0.8 weight percent, based on the consumed weight of the foodstuff. Preferably, the amount of m-aminobenzoic acid is utilized in amounts of from about 0.05 to about 0.4 weight percent and most preferably only from about 0.1 to about 0.2 weight percent, based on the consumed weight of the foodstuff.
  • the quality of the foodstuff is best when the m-aminobenzoic acid is employed in amounts below about 0.4 wt.%. It is to be understood that these afore-described amounts of m-aminobenzoic acid are based on the consumed weight of the foodstuff. Thus, the amounts employed in a product, for example, a dry beverage mix, prior to taking its consumed form by the addition of diluents or solvents such as water, will necessarily vary accordingly in the preconsumed form of the foodstuff.
  • the m-aminobenzoic acid or its salts are present in an amount sufficient such that when a diluent is added to the premix foodstuff, the m-aminobenzoic acid or its salts are present in the diluted foodstuff in an amount, for example, in the range of from about 0.1 to about 0.8% by weight of the diluted foodstuff.
  • diluent or solvent solid or liquid additives such as water, carbonated water, milk, alcohol, eggs, food-acceptable sweeteners as hereinbefore defined and like are contemplated.
  • Pre-mix foodstuffs contemplated herein include, for example, dry mix and liquid foodstuffs and concentrates such as, for example, instant mix flavored beverages, instant mix gelatins and puddings, cake mixes, liquid beverage concentrates and the like. Furthermore, these afore-described sweetness modifying amounts are based on the free acid, namely m-aminobenzoic acid. Thus, in the event salts of this acid are utilized the amount of the salt employed in the foodstuff should be at least sufficient to provide the afore-described amounts of the acid.
  • Typical foodstuffs including pharmaceutical preparations, in which the m-aminobenzoic acid or salts thereof of the present invention may be used as a sweetness modifier are, for example, beverages, including soft drinks, carbonated beverages, ready-to-mix beverages and the like infused foods (e.g. fruits or vegetables), sauces, condiments, salad dressings, juices, syrups, desserts, including puddings, gelatin and frozen desserts, like ice creams, sherbets and icings, confections, chewing gum, intermediate moisture foods (e.g. dog foods), toothpaste, mouthwashes and the like.
  • beverages including soft drinks, carbonated beverages, ready-to-mix beverages and the like infused foods (e.g. fruits or vegetables), sauces, condiments, salad dressings, juices, syrups, desserts, including puddings, gelatin and frozen desserts, like ice creams, sherbets and icings, confections, chewing gum, intermediate moisture foods (e.g. dog foods), toothpaste, mouthwashes
  • m-aminobenzoic acid is especially preferred in foodstuff compositions having an acidic pH.
  • m-aminobenzoic acid is most effective as a sweetness modifier in acidic foodstuff compositions.
  • foodstuff compositions having a pH in the range of 1 to below 7 are especially contemplated herein.
  • Foodstuff compositions having an acidic pH below about 6.6 are preferred, while foodstuff compositions having a pH in the range of from about 2.0 to about 5.5 are most preferred.
  • Typical acidic foodstuffs include beverages including carbonated beverages, tea, coffee, juices, gelatin, cakes, puddings, jams, jellies, berries, salad dressings, vegetables (e.g. carrots, spinach, sweet potatoes), tomatoes, sauces, soup with tomatoes, yogurt, cereals and confectionery (candy, gum, etc.).
  • beverages including carbonated beverages, tea, coffee, juices, gelatin, cakes, puddings, jams, jellies, berries, salad dressings, vegetables (e.g. carrots, spinach, sweet potatoes), tomatoes, sauces, soup with tomatoes, yogurt, cereals and confectionery (candy, gum, etc.).
  • the unexpected results of the present invention are provided when the sweetness modifying agent, namely m-aminobenzoic acid or its non-toxic salts, is employed in combination with a sweetener, such as those hereinbefore recited, in sweetening amounts. It is, of course, understood that when a mixture of sweeteners is utilized, it is not necessary that each sweetener be present in sweetening amounts provided that the sweetener mixture results in a sweetening amount.
  • the m-aminobenzoic acid is employed in a foodstuff in combination with a sweetener, wherein the sweetener is present in amounts of above about 2 wt.% of sucrose equivalents.
  • the sweetener content is in the range of from about 2 wt.% to about 25 wt.% sucrose equivalents and most preferably 4 wt.% to about 15 wt.% sucrose equivalents.
  • the amounts of saccharin which correspond to the afore-recited sucrose equivalents are above about 0.007, preferably from about 0.007 to about 0.08 wt.% and most preferably from about 0.013 to about 0.05 wt.%.
  • sucrose equivalents for other known sweeteners are readily known or are easily determined.
  • the amount of a sweetener which is equivalent to 10 wt.% sucrose can be determined by having a panel taste a solution of a sweetener and match its sweetness to a 10 wt.% solution of sucrose.
  • sucrose equivalents for other than 10 wt.% sucrose are determined by matching the appropriate sucrose solutions.
  • the combination of sweetness modifier and sweetener should provide a total foodstuff sweetness of above about 4 wt.%, preferably from about 4 wt.% to about 40 wt.%, and most preferably from about 6 wt.% to about 16 wt.% sucrose equivalents.
  • Figs. 1-3 graphically illustrate the surprising results of the present invention. That is, Fig. 1 is a plot of the sweetness of aqueous m-aminobenzoic acid solutions in comparison to aqueous sucrose solutions (pH of the sucrose solutions adjusted to the pH of the m-aminobenzoic acid solutions) as a function of concentration at various pH levels.
  • Fig. 2 is a similar plot for sucrose, comparing it to itself as a control.
  • Fig. 1 shows that unlike sucrose, m-aminobenzoic acid exhibits higher potency in an acidic environment.
  • m-aminobenzoic acid provides a sucrose equivalency of more than twice that of which it provides at pH 7 at the same concentration.
  • Fig. 3 illustrates that an aqueous solution, for example, containing a mixture of 0.1 wt.% m-aminobenzoic acid and 2.5 wt.% sucrose at pH 7 has the equivalent sweetness of about 4.3 wt.% sucrose, while the same mixture of m-aminobenzoic acid and sucrose at pH 3 has a sucrose equivalency of about 7.1 wt.% and at a pH 5 of about 7.7 wt.%.
  • m-aminobenzoic acid has a surprisingly greater sweetness potency in an acidic environment.
  • Fig. 3 shows, for example, that at pH levels of 3 and 5, a mixture, for instance, of 0.1% m-aminobenzoic acid and 2.5% sucrose solution is sweeter than a solution containing 5% sucrose as the sole sweetener, as illustrated by Fig. 2.
  • Figs. 1 to 3 show, inter alia, that m-aminobenzoic acid is equivalent in sweetness to larger amounts of sucrose in pH 3 and 5 solutions than in pH 7 solutions. Moreover, the data further illustrate that on average, m-aminobenzoic can replace approximately three times more sucrose in pH 3 or 5 solutions than in pH 7 solutions. Similar results are obtained when m-aminobenzoic acid is used in combination with other sweeteners, such as saccharin and aspartame.
  • Figs. 1 to 3 were obtained by preparing aqueous solutions of m-aminobenzoic acid (0.5, .10, .20%), sucrose (1.25, 2.50, 5.00, 10.00%), and mixtures of m-aminobenzoic acid and sucrose (.05 and 1.25, .10 and 2.50, .20 and 5.00%, respectively) at pH levels of 3,5 and 7.
  • the pH of each of the solutions was adjusted and maintained by the addition of conventional acids and/or bases, such as HCI or NaOH, and buffering agents such as citric acid and potassium citrate.
  • the solutions were matched for sweetness to 1 to 14 sucrose solutions ranging in concentration from 0 to 13% in 1% increments.
  • Each of the 18 subjects participated in 3 test sessions, one for each of the pH conditions. Within a session, all test solutions and sucrose standards were at the same pH, either 3, 5 or 7. All testing used a sip and spit procedure and was done double-blind. The data were analyzed by an analysis of variance.
  • the m-aminobenzoic acid of the present invention can be readily prepared according to well known synthetic procedures or can be obtained commercially (e.g. from PFaltz and Bauer). For purposes of optimization, it has been found advantageous to utilize about a 99% pure material.
  • a simple procedure for obtaining a material of this purity is, for example, to add the m-aminobenzoic acid, with stirring, to boiling distilled water. When no solid material remains visible, granulated charcoal (food approved) is added to the solution and the mixture is stirred further. The resultant mixture is then hot filtered and slowly recrystallized at, for example, about 45-50°F.
  • the resultant m-aminobenzoic acid has a purity of about 99%.
  • food acceptable, non-toxic salts of m-aminobenzoic acid are also contemplated herein.
  • These salts include, sodium, potassium, calcium, magnesium, ammonium and the like and may be preformed or formed in-situ in the foodstuff by reaction with typical buffering agents, such as sodium citrate, potassium citrate, citric acid, sodium acetate, acetic acid, calcium phosphate, such as monocalcium phosphate and tri-calcium phosphate, phosphoric acid and the like which are also normally employed in foodstuffs to provide the desired pH.
  • Sweetening compositions comprised of m-aminobenzoic acid or its salts and a sweetener, such as sucrose, saccharin, aspartame (or mixtures) and the like are also contemplated herein. These sweetening compositions may be performed, formulated and packaged, for example, so that they can be readily added to a foodstuff to provide the hereinbeforenoted advantages. Moreover, these sweetening compositions may be added to foodstuffs which do not contain sweetener as well as to foodstuffs containing sweetener.
  • 3-aminobenzoic acid (m-aminobenzoic acid) is added at varying levels to a flavored beverage at a pH of 3.5 containing 5% sucrose and evaluated by a panel of experts. The following results are observed, with 100 indicating the sweetness of a 5% solution of sucrose:
  • 3-aminobenzoic acid is added at varying levels to a solution containing 0.017% by weight of saccharin and evaluated by a panel of experts. The following results are observed (wherein 100 is the sweetness of a 0.017% solution of saccharin judged to be equisweet to a 5% solution of sucrose):
  • the saccharin is not present at a threshold level wherein the bitter aftertaste is evident.
  • an orange flavored beverage is prepared by mixing 12.6 gms unsweetened TangITI) instant beverage base mix with 875 gms of water and 115.4 gms (11.5 wt.%) sucrose.
  • the Tang(TM) base contains a citric acid (6.6 gms) and potassium citrate (0.7 gms) buffer.
  • the final aqueous mixture has a pH of about 3.0.
  • a further orange flavored beverage is prepared by mixing 875 gms of water, 12.6 gms of the same unsweetened Tang(TM) base mix as in the control and 46.16 gms sucrose (4.9 wt.%, which is 40% of the sucrose utilized in the control).
  • the formulation has a pH of about 3.0.
  • another orange flavored beverage is prepared by mixing 875 gms of water, 12.6 gms of the same unsweetened Tang(" base mix 46.16 gms sucrose (4.9 wt.%, 40% of the sucrose in the control) and 1.87 gms (0.2 wt.%) of purified m-aminobenzoic acid.
  • This formulation has a pH of about 3.2.
  • a further orange flavored beverage is prepared by mixing 875 gms of water, 11.4 gms unsweetened Tang(TM) base, 46.16 gms sucrose (4.9 wt.%, 40%) of the sucrose in the control) and 1.87 gms (0.2 wt.%) purified m-aminobenzoic acid.
  • the citric acid in the unsweetened base is reduced to 5.5 gms (18% reduction) which is advantageously compensated for by the addition of the m-aminobenzoic acid.
  • the pH of this formulation is about 3.2.
  • tasters assessed the sweetness of the beverages containing the 0.2 wt% m-aminobenzoic acid and 40% of the sucross used in the control to be as sweet as the 100% sucrose control composition as well as having acceptable quality. The same tasters assessed the 40% sucrose containing beverage with no m-aminobenzoic acid to be unacceptable.
  • an orange flavored beverage is prepared by mixing 6.3 gms un-sweetened Tang( TM ) instant beverage base mix with 438 gms of water and 57.7 gms (11.5 wt.%) sucrose.
  • the Tang(TM) base contains a citric acid and potassium citrate buffer.
  • the final aqueous mixture has a pH of about 3.0
  • a further orange flavored beverage is prepared by mixing 438 gms of water, 6.3 gms of the same un-sweetened Tang,TM) base mix as in the control, 43.3 gms sucrose (8.9 wt.%, which is 75% of the sucrose utilized in the control), and 0.24 gms (0.05 wt.%) m-aminobenzoic acid.
  • the formulation has a pH of about 3.0.
  • orange flavored beverage is prepared by mixing 438 gms of water, 6.3 gms of the same unsweetened Tang(TM) base mix, 34.6 gms sucrose (7.2 wt.%, 60% of the sucrose in the control) and 0.72 gms (0.15 wt.%) of purified m-aminobenzoic acid.
  • This formulation has a pH of about 3.1.
  • a further orange flavored beverage is prepared by mixing 438 gms of water, 6.3 gms of the same unsweetened Tang(TM) base, 17.3 gms sucrose (3.7 wt.%, 30% of the sucrose in the control) and 1.85 gms (0.4 wt.%) purified m-aminobenzoic acid.
  • the pH of this formulation is about 3.3.
  • tasters assessed the sweetness of the beverages containing the m-aminobenzoic acid and reduced sucrose to be as sweet as the 100% sucrose control composition as well as having acceptable quality.
  • a cherry flavored beverage is prepared by mixing 1.48 gms of an unsweetened cherry flavored instant beverage base mix with 438 gms of water and 0.33 gms (0.075 wt.%) aspartame (APM).
  • the base contains a malic acid and monocalcium phosphate buffer.
  • the final aqueous mixture has a pH of about 3.0.
  • a further cherry flavored beverage is prepared by mixing 438 gms of water, 1.48 gms of same unsweetened base mix as in the control, 0.25 gms APM (0.057 wt.% . which is 75% of the APM utilized in the control), and 0.22 gms (0.05 wt.%) purified m-aminobenzoic acid.
  • the formulation has a pH of about 3.2.
  • another cherry flavored beverage is prepared by mixing 438 gms of water, 1.48 gms of the same unsweetened base mix, 0.20 gms APM (0.045 wt.%, 60% of the APM in the control) and 0.66 gms (0.15 wt.%) of purified m-aminobenzoic acid.
  • the formulation has a pH of about 3.3.
  • a further cherry flavored beverage is prepared by mixing 438 gms of water, 1.48 gms of same unsweetened base mix as in the control, 0.13 gms APM (0.029 wt.% which is 40% of the APM utilized in the control), and .88 gms (0.20 wt.%) purified m-aminobenzoic acid.
  • the formulation has a pH of about 3.4.
  • another cherry flavored beverage is prepared by mixing 438 gms of water, 1.48 gms of the same unsweetened base mix, 0.10 gms APM (0.023 wt.%, 30% of the APM in the control) and 1.76 gms (0.40 wt.%) of purified m-aminobenzoic acid.
  • the formulations has a pH of about 3.6.
  • tasters assessed the sweetness of the beverages containing the m-aminobenzoic acid and reduced APM to be as sweet as the 100% APM control composition as well as having acceptable quality.
  • a mixed fruit gelatin is prepared by mixing 5.16 gms of an unsweetened gelatin base mix with 237 gms of water and 0.12 gm (0.050 wt.%) saccharin.
  • the gelatin base contains an adipic acid and disodium phosphate buffer.
  • the final gelatin has a pH of about 3.69.
  • a further mixed fruit gelatin is prepared by mixing 237 gms of water, 5.16 gms of the same unsweetened gelatin base mix as in the control, 0.09 gm saccharin (0.037 wt.%, which is 75% of the saccharin used in the control) and 0.07 gm (0.03 wt.%) purified m-aminobenzoic acid.
  • the final gelatin has a pH of about 3.71.
  • Another mixed fruit gelatin is prepared by mixing 237 gms of water, 5.16 gms of the same unsweetened gelatin base mix, 0.07 gm saccharin (0.029 wt.%, 60% of the - saccharin in the control) and 0.24 gm (0.10 wt.%) of purified m-aminobenzoic acid.
  • This formulation has a pH of about 3.74.
  • a further mixed fruit gelatin is prepared by mixing 237 gms of water, 5.16 gms of the same unsweetened gelatin base mix, 0.05 gm saccharin (0.021 wt.%, 40% of the saccharin in the control) and 0.48 gm (0.2 wt.%) purified m-aminobenzoic acid.
  • This formulation has a pH of about 3.75.
  • a vanilla flavored pudding is prepared by mixing 21.7 gms unsweetened vanilla instant pudding base mix with 474 gms of milk and 90.0 gms (15.4 wt.%) sucrose.
  • the pudding base contains 1.35 gms of sodium acid pyrophosphate resulting in a pudding formulation having a pH of about 6.5.
  • a further vanilla flavored pudding is prepared by mixing 474 gms of milk, 21.6 gms of the same unsweetened pudding base mix as in the control, 36.0 gms sucrose (6.8 wt.%, which is 40% of the sucrose utilized in the control).
  • the formulation has a pH of about 6.5.
  • vanilla flavored pudding is prepared by mixing 474 gms of milk, 21.7 gms of the same unsweetened pudding base mix, 36.0 gms sucrose (6.7 wt.%, 40% of the sucrose in the control) and 2.44 gms (0.4 wt.%) of the purified calcium salt of m-aminobenzoic acid.
  • This formulation has a pH of about 6.3.
  • vanilla flavored pudding compositions In evaluating and comparing the sweetness of the afore-described vanilla flavored pudding compositions, tasters assessed the sweetness of the pudding containing 0.4 wt.% of the calcium salt of m-aminobenzoic acid and 40% sucrose of the control to be as sweet as the 100% sucrose control composition as well as having acceptable quality.
  • the vanilla flavored pudding composition containing 40% sucrose of the control composition and no calcium salt of m-aminobenzoic acid was not acceptable.
  • an angel food cake is prepared by baking an angel food cake batter containing 37 wt.% sucrose (pH about 5.6).
  • an angel food cake is prepared by baking the same angel food cake batter containing 22.5 wt.% sucrose and 0.3 wt.% m-aminobenzoic acid (pH about 5.01).
  • tasters assessed the sweetness of the cake containing the m-aminobenzoic acid and reduced sucrose to be as sweet as the 100% sucrose control cake as well as having acceptable quality.
  • a ready-to-drink cola containing about 10.6 wt.% sucrose is prepared by mixing 79.45 gms sucrose, 49.8 gms water, 3.6 gms cola concentrate and 617.1 gms salt free club soda.
  • the final cola has a pH of about 2.6.
  • a further ready-to-drink cola beverage is prepared by admixing 97.5 gms water, 31.78 gms sucrose (4.2 wt.% sucrose, 40% of the control), 3.6 gms cola concentrate, 0.2 wt.% m-aminobenzoic acid and 617.1 gms salt free club soda.
  • This cola has a pH of about 3.4.
  • tasters assessed the sweetness of the beverage containing the m-aminobenzoic acid and reduced sucrose to be as sweet as the 100% sucrose control cola as well as having acceptable quality.
  • a ready-to-drink cola containing about 0.035wt.% saccharin is prepared by mixing 0.44 gms saccharin, 215.0 gms water, 6.1 gms cola concentrate and 1028.5 gms salt free club soda. The final cola has a pH of about 2.8.
  • a further ready-to-drink cola beverage is prepared by admixing 117 gms water, 0.11 gm saccharin (0.014 wt.% saccharin, 40% of the control), 3.6 gms cola concentrate, 0.2 wt.% m-aminobenzoic acid and 1028.3 gms salt free club soda. This cola has a pH of about 3.4.
  • tasters assessed the sweetness of the beverage containing the m-aminobenzoic acid and reduced saccharin to be as sweet as the 100% saccharin control as well as having acceptable quality.
  • a lemon flavored beverage is prepared by mixing 8.1 gms unsweetened lemon beverage base mix with 875 gms of water and 0.39 gms (0.044 wt.%) APM.
  • the lemon mix contains a citric acid, potassium citrate, and tricalcium phosphate buffer.
  • the final aqueous mixture has a pH of about 2.9.
  • a further lemon flavored beverage is prepared by mixing 875 gms of water, 8.1 gms of the same unsweetened base mix as in the control and 0.156 gms APM (.018 wt.%, which is 40% of the APM utilized in the control).
  • the formulation has a pH of about 2.9.
  • lemon flavored beverage is prepared by mixing 875 gms of water, 8.1 gms of the same unsweetened base mix, 0.156 gms APM (.018 wt.%, 40% of the APM in the control) and 1.77 gms (0.2 wt.%) of purified m-aminobenzoic acid.
  • This formulation has a pH of about 3.2.
  • tasters assessed the sweetness of the beverages containing the 0.2 wt.% m-aminobenzoic acid and 40% of the APM used in the control to be as sweet as the 100% APM control composition as well as having acceptable quality. The same tasters assessed the 40% APM containing beverage with no m-aminobenzoic acid to be unacceptable.

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  • Life Sciences & Earth Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Claims (19)

1. Nahrungsmittelzusammensetzung, umfassend ein in einer süssenden Menge vorhandenes, für Nahrungsmittel geeignetes Süssungsmittel und ein die Süsse modifizierendes Mittel, ausgewählt aus m-Aminobenzoesäure und/oder nahrungsmittelgeeigneten, nicht-toxischen Salzen davon, dadurch gekennzeichnet, dass das die Süsse modifizierende Mittel in einer nahrungsmittelgeeigneten, die Süsse modifizierenden Menge vorhanden ist.
2. Nahrungsmittelzusammensetzung gemäss Anspruch 1, dadurch gekennzeichnet, dass das Nahrungsmittel einen sauren pH-Wert hat.
3. Nahrungsmittelzusammensetzung gemäss Anspruch 1 oder 2, dadurch gekennzeichnet, dass das die Süsse modifizierende Mittel m-Aminobenzoesäure ist.
4. Nahrungsmittelzusammensetzung gemäss Ansprüchen 1, 2 oder 3, dadurch gekennzeichnet, dass das für Nahrungsmittel geeignete Süssungsmittel ausgewählt ist aus Saccharose, Fructose, Maissirup-Feststoffen, Maissirupen mit hohem Fructosegehalt, Dextrose, Xylit, Sorbit, Mannit, Acesulfam, Thaumatin, Invertzucker Saccharin, Cyclamat, Dihydrochatcon, Aspartam, Steviosid, Glycyrrhizin oder Mischungen davon.
5. Nahrungsmittelzusammensetzung gemäss einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, dass das Süssungsmittel . in dem Nahrungsmittel in einer Menge oberhalb etwa 2 Gew.% des Saccharoseäquivalents vorliegt.
6. Nahrungsmittelzusammensetzung gemäss einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass das Nahrungsmittel ein mit einem Geschmacksstoff versehnes Getränk mit einem sauren pH-Wert ist und dass das die Süsse modifizierende Mittel in einer Menge von etwa 0,05 bis etwa 0,3 Gew.% der Nahrungsmittelzusammensetzung vorliegt.
7. Verfahren zum Modifizieren des Süsseindrucks eines Nahrungsmittels, dadurch gekennzeichnet, dass man zu einem Nahrungs in einer die Süsse modifizierenden Menge ein die Süsse modifizierendes Mittel, ausgewählt aus m-Aminobenzoesäure und/oder nahrungsmittelgeeigneten, nicht-toxischen Salzen davon, zugibt, wobei das Nahrungsmittel ein nahrungsmittelgeeignetes Süssungsmittel in einer süssenden Menge umfasst.
8. Verfahren gemäss Anspruch 7, dadurch gekennzeichnet, dass das Nahrungsmittel einen sauren pH-Wert hat.
9. Verfahren gemäss Anspruch 7 oder 8, dadurch gekennzeichnet, dass das nahrungsmittelgeeignete Süssungsmittel ausgewählt ist aus Saccharose, Fructose, Maissirup-Feststoffen, Maissirup mit hohem Fructosegehalt, Dextrose, Xylit, Sorbit, Mannit, Acesulfam, Thaumatin, Invertzucker, Saccharin, Cyclamat, Dihydrochalcon, Aspartam, Steviosid, Cycyrrhizin oder Mischungen davon.
10. Verfahren gemäss Ansprüchen 8, 9 oder 10, dadurch gekennzeichnet, dass das Süssungsmittel in dem Nahrungsmittel in eicer Menge oberhalb etwa 2 Gew.% des Saccharoseäquivalents vorliegt.
11. Verfahren gemäss Anspruch 10, dadurch gekennzeichnet, dass das nahrungsmittelgeeignete Süssungsmittel in einer Menge von etwa 4 Gew.% bis etwa 15 Gew.% des Saccharoseäquivalents vorliegt.
12. Verfahren gemäss einem der Ansprüche 7 bis 11, dadurch gekennzeichnet, dass das Nahrungsmittel ein mit einem Geschmacksstoff versehenes Getränkt mit einem sauren pH-Wert ist und dass das die Süsse modifizierende Mittel in einer Menge von etwa 0,05 bis etwa 0,4 Gew.% des mit einem Geschmacksstoff versehenen Getränks vorliegt.
13. Eine zu einem Nahrungsmittel zuzugebende, süssende Zusammensetzung, wobei die süssende Zusammensetzung ein nahrungsmittelgeeignetes Süssungsmittel und ein die Süsse modifizierendes Mittel aus der Gruppe m-Aminobenzoesäure und/oder nahrungsmittelgeeigneten nicht-toxischen Salzen davon umfasst, dadurch gekennzeichnet, dass das die Süsse modifizierende Mittel in der zu süssenden Zusammensetzung in einer Menge vorliegt, die ausreicht, dass dann, wenn man die süssende Zusammensetzung zu einem Nahrungsmittel gibt, das die ° Süsse modifizierende Mittel in dem Nahrungsmittel in einer Menge von etwa 0,01 bis etwa 0,8 Gew. % bezogen auf das Nahrungsmittel, vorliegt.
14. Süssende Zusammensetzung gemäss Anspruch 13, dadurch gekennzeichnet, dass das die Süsse modifizierende Mittel m-Aminobenzoesäure ist.
15. Süssende Zusammensetzung gemäss Anspruch 13 oder 14, dadurch gekennzeichnet, dass das nahrungsmittelgeeignete Süssungsmittel aus Saccharose, Fructose, Maissirup-Feststoffen, Maissirup mit hohem Frucoosegehalt, Dextrose, Xylit, Sorbit, Mannit, Acesulfam, Thaumatin, Invertzucker, Saccharin, Cyclamat, Dihydrochalcon, Aspartam, Steviosid, Glycyrrhizin oder Mischungen davon ausgewählt ist.
16. Ein vorgemischtes Nahrungsmittel aus Nahrungsmittel, einem nahrungsmittelgeeigneten Süssungsmittel in einer für die Süsse ausreichenden Menge und einem die Süsse modifizierenden Mittel, ausgewählt aus m-Aminobenzoesäure und/oder nahrungsmittelgeeigneten, nicht-toxischen Salzen davon, dadurch gekennzeichnet, dass das die Süsse modifizierende Mittel in dem vorgemischten Nahrungsmittel in einer Menge vorhanden ist, die ausreicht, dass dann, wenn ein Verdünnungsmittel zu dem vorgemischten Nahrungsmittel zugegeben wird, das die Süsse modifizierende Mittel in dem verdünnten Nahrungsmittel in einer Menge von etwa 0,1 bis etwa 0,8 Gew.% des verdünnten Nahrungsmittel vorliegt.
17. Vorgemischtes Nahrungsmittel gemäss Anspruch 16, dadurch gekennzeichnet, dass das die Süsse modifizierende Mittel m-Aminobenzoesäure ist.
18. Vorgemischtes Nahrungsmittel gemäss Anspruch 16 oder 17, dadurch gekennzeichnet, dass das Verdünnungsmittel Wasser ist.
19. Vorgemischtes Nahrungsmittel gemäss einem der Ansprüche 16 bis 18, dadurch gekennzeichnet, dass das Verdünnungsmittel das nahrungsmittelgeeignete Süssungsmittel in einer süssenden Menge enthält.
EP83106882A 1983-07-13 1983-07-13 Süssende Zusammensetzungen und Verfahren zum Ändern der Süssigkeitswahrnehmung in einem Nahrungsmittel Expired EP0131640B1 (de)

Priority Applications (9)

Application Number Priority Date Filing Date Title
ZA8505107A ZA855107B (de) 1983-07-13
CH3845/83A CH659172A5 (fr) 1983-07-13 1983-07-13 Compositions alimentaires contenant des modificateurs de douceur et procede de preparation de ces compositions.
AT83106882T ATE22779T1 (de) 1983-07-13 1983-07-13 Suessende zusammensetzungen und verfahren zum aendern der suessigkeitswahrnehmung in einem nahrungsmittel.
FR8311745A FR2548875B1 (fr) 1983-07-13 1983-07-13 Produits alimentaires contenant des modificateurs de douceur et procede de modification du gout sucre d'un produit alimentaire
JP58126216A JPS6019473A (ja) 1983-07-13 1983-07-13 甘味改良剤を含む食品
EP83106882A EP0131640B1 (de) 1983-07-13 1983-07-13 Süssende Zusammensetzungen und Verfahren zum Ändern der Süssigkeitswahrnehmung in einem Nahrungsmittel
AU16801/83A AU1680183A (en) 1983-07-13 1983-07-13 M-aminobenzoic acid or salt thereof as a sweetener
CA000432331A CA1208964A (en) 1983-07-13 1983-07-13 Foodstuffs containing sweetness modifying agents
DE8383106882T DE3366817D1 (en) 1983-07-13 1983-07-13 Sweetening compositions and process for modifying the sweetness perception of a foodstuff

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP83106882A EP0131640B1 (de) 1983-07-13 1983-07-13 Süssende Zusammensetzungen und Verfahren zum Ändern der Süssigkeitswahrnehmung in einem Nahrungsmittel

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EP0131640A1 EP0131640A1 (de) 1985-01-23
EP0131640B1 true EP0131640B1 (de) 1986-10-15

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EP (1) EP0131640B1 (de)
JP (1) JPS6019473A (de)
AT (1) ATE22779T1 (de)
AU (1) AU1680183A (de)
CA (1) CA1208964A (de)
CH (1) CH659172A5 (de)
DE (1) DE3366817D1 (de)
FR (1) FR2548875B1 (de)
ZA (1) ZA855107B (de)

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Publication number Priority date Publication date Assignee Title
US4544565A (en) * 1984-03-29 1985-10-01 General Foods Corporation Foodstuffs containing sweetness inhibiting agents
GB8723423D0 (en) * 1987-10-06 1987-11-11 Tate & Lyle Plc Sucralose compositions
JP2643260B2 (ja) * 1988-03-22 1997-08-20 藤沢薬品工業株式会社 シロップ剤
AU4087999A (en) * 1998-05-19 1999-12-06 Hershey Foods Corporation Co-processed compositions of acids and water soluble crystalline compounds and related products and methods
AR053295A1 (es) * 2005-05-23 2007-04-25 Cadbury Adams Usa Llc Composiciones que potencian el sabor y golosinas comestibles y productos de goma de mascar que los contienen
ATE428311T1 (de) * 2006-02-02 2009-05-15 Pancosma S A SÜßSTOFF ZUM FÜTTERN VON TIEREN
MX2009012335A (es) * 2007-05-14 2009-12-01 Cadbury Adams Usa Llc Composiciones potenciadoras del gusto en sistemas de suministro oral.
US8709521B2 (en) * 2007-05-22 2014-04-29 The Coca-Cola Company Sweetener compositions having enhanced sweetness and improved temporal and/or flavor profiles

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2628294C3 (de) * 1976-06-24 1978-12-14 Hoechst Ag, 6000 Frankfurt SUßstoffmischung mit verbessertem saccharoseähnlichem Geschmack
US3717477A (en) * 1970-01-16 1973-02-20 Ajinomoto Kk Sweetening agent containing tryptophane and saccharin
NL7607365A (nl) * 1975-07-04 1977-01-06 Tate & Lyle Ltd Werkwijze voor de bereiding van zoetmakende samenstellingen onder toepassing van arabino- galactan.
US4122205A (en) * 1975-07-04 1978-10-24 Tate & Lyle Ltd. Sweetening compositions containing protein sweeteners

Also Published As

Publication number Publication date
EP0131640A1 (de) 1985-01-23
JPS6019473A (ja) 1985-01-31
ZA855107B (de) 1985-01-14
AU1680183A (en) 1985-01-17
FR2548875A1 (fr) 1985-01-18
CA1208964A (en) 1986-08-05
CH659172A5 (fr) 1987-01-15
ATE22779T1 (de) 1986-11-15
DE3366817D1 (en) 1986-11-20
FR2548875B1 (fr) 1987-01-09

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